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Liver & Onions

  • Liver, cut in small pieces
  • Flour
  • Drippings
  • Onions, thinly sliced
  • 2 cups tomato pulp, strained
Scald the liver and cut into small pieces. Dredge in flour. Put in a frying pan with hot drippings. Cover with the sliced onions. Cook slowly until both are well done and slightly browned. Draw to the side of the pan. Stir the flour and tomato pulp into the hot grease. Stir constantly until smooth. Serve as soon as it has boiled up over the liver and onions.
Submitted by Tess M Oct 11, 2009
15 min 30 min 45 min

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